African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 5765

Full Length Research Paper

Physical and chemical characteristics and drying kinetics of turmeric (Curcuma longa L.)

Maria Siqueira De Lima
  • Maria Siqueira De Lima
  • Graduate Program in Food Technology – Instituto Federal Goiano - Rio Verde Campus, CP 66, 75901-970, Rio Verde, Goiás, Brazil.
  • Google Scholar
Marco Antonio Pereira Da Silva
  • Marco Antonio Pereira Da Silva
  • Faculty of the Graduate Program in Animal Science, Instituto Federal Goiano - Rio Verde Campus, CP 66, 75901-970, Rio Verde, Goiás, Brazil.
  • Google Scholar
Geovana Rocha Placido
  • Geovana Rocha Placido
  • Faculty of the Graduate Program in Animal Science, Instituto Federal Goiano - Rio Verde Campus, CP 66, 75901-970, Rio Verde, Goiás, Brazil.
  • Google Scholar
Caroline Cagnin
  • Caroline Cagnin
  • Graduate Degree in Food Engineering – Instituto Federal Goiano – Rio Verde Campus, CP 66, 75901-970, Rio Verde, Goiás, Brazil.
  • Google Scholar
Nubia Ferreira Vieira
  • Nubia Ferreira Vieira
  • Graduate Program in Food Technology – Instituto Federal Goiano - Rio Verde Campus, CP 66, 75901-970, Rio Verde, Goiás, Brazil.
  • Google Scholar
Ruthele Moraes Do Carmo
  • Ruthele Moraes Do Carmo
  • Faculty of the Graduate Program in Animal Science, Instituto Federal Goiano - Rio Verde Campus, CP 66, 75901-970, Rio Verde, Goiás, Brazil.
  • Google Scholar
Ranio Cesar Francisco Da Silva
  • Ranio Cesar Francisco Da Silva
  • Faculty of the Graduate Program in Animal Science, Instituto Federal Goiano - Rio Verde Campus, CP 66, 75901-970, Rio Verde, Goiás, Brazil.
  • Google Scholar
Carlos Frederico De Souza Castro
  • Carlos Frederico De Souza Castro
  • Faculty of the Graduate Program in Animal Science, Instituto Federal Goiano - Rio Verde Campus, CP 66, 75901-970, Rio Verde, Goiás, Brazil.
  • Google Scholar
Marcio Caliari
  • Marcio Caliari
  • Graduate Program in Food Science and Technology, Universidade Federal de Goiás, CP 131, 74690-900, Goiânia - GO, Brazil.
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Richard Marins Silva
  • Richard Marins Silva
  • Graduate Degree in Food Engineering – Instituto Federal Goiano – Rio Verde Campus, CP 66, 75901-970, Rio Verde, Goiás, Brazil.
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  •  Received: 22 September 2016
  •  Accepted: 16 November 2016
  •  Published: 05 January 2017

Abstract

This study aimed to characterize the physical and chemical composition, antioxidant activity, essential oil yield, drying kinetics and fit to mathematical models, color parameters, particle size and scanning electron microscopy of fresh turmeric rhizomes (Curcuma longa L.). The physical and chemical composition of turmeric showed technological interest, with standards consistent with those reported in the literature. The essential oil has potential for further studies and applicability in food products, as well as use as preservative with antioxidant action. The Midilli model was the one that best fit the drying kinetics of turmeric. The results also allowed analyzing soluble, insoluble and total fibers and SEM, and it was found that there is perspective of using this raw material for the development of new products.

 

Key words: Turmeric, antioxidant activity, drying kinetics.